Skip to main content
SpringerLink
Log in

Optical property and apparent color of wild grape (Vitis coignetiea) extract

  • Research Note
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The total anthocyanins extract was prepared from wild grape (Vitis coignetiea) as a feasible source of natural colorant. Amounts of total and several major individual anthocyanins were determined, and colors at various pH were determined. Total content of anthocyanins in wild grape was 1.1 % (w/w, wet basis). The major anthocyanins identified were as malvidin-3,5-di-glucoside (45.2%), and pelagonidin-3-glucoside (25.8%), cyanidin-3,5-di-glucoside (17.4%), delphinidin-3-glucoside (9.6%), and cyanidin-3-glucoside (2.0%). The total wild grape anthocyanins extract obtained showed the reddish color at acidic pH region, and the color changed to blue with an increase of pH from 3 to 14. At the high alkaline pH region, the color of wild grape extract became to blue and pale blue. The total wild grape anthocyanin extract was found to be a feasible source as a natural colorant for food purposes.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Markakis P. Anthocyanins and their stability in foods. Crit. Rev. Food Technol. 4: 437–456 (1974)

    Article  CAS  Google Scholar 

  2. Francis FJ. Food colorants: Anthocyanins. Crit. Rev. Food Sci. 28: 273–314 (1989)

    Article  CAS  Google Scholar 

  3. Kong JM, Chia LS, Goh NK, Chia TF, Brouillard R. Analysis and biological activities of anthocyanins. Phytochemistry 64: 923–933 (2003)

    Article  CAS  Google Scholar 

  4. Oh YS, Lee JH, Yoon SH, Oh CH, Choi DS, Choe EO, Jung MY. Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS. J. Food Sci. 73: C378–C389 (2008)

    Article  CAS  Google Scholar 

  5. Kim M, Yoon SH, Jung MY, Choe EO. Stability of meoru (Vitis coignetiea) anthocyanins under photochemically produced singlet oxygen by riboflavin. New Biotechnol. 27: 435–439 (2010)

    Article  CAS  Google Scholar 

  6. Scalzo J, Politi A, Pellegrini N, Mezzetti B, Battino M. Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition 21: 207–213 (2005)

    Article  CAS  Google Scholar 

  7. Kim SH, Joo MH, Yoon SH. Structural identification and antioxidant properties of major anthocyanin extracted from omija (Schizandra chinensis) fruit. J. Food Sci. 74: C134–C140 (2009)

    Article  CAS  Google Scholar 

  8. Hwang IK, Ahn SY. Studies on the anthocyanins in wild vines (Vitis amurensis Ruprecht). J. Korean Soc. Appl. Bi. 18: 183–187 (1975)

    Google Scholar 

  9. Pantelidis GE, Vasilakakis M, Manganaris GA, Diamantidis Gr. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem. 102: 777–783 (2007)

    Article  CAS  Google Scholar 

  10. Zheng W, Wang SY. Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries. J. Agr. Food Chem. 51: 502–509 (2003)

    Article  CAS  Google Scholar 

  11. Munoz-Espada AC, Wood KV, Bordelon B, Watkins BA. Anthocyanin quantification and radical scavenging capacity of Concord, Norton, and Marechal Foch grapes and wines. J. Agr. Food Chem. 52: 6779–6786 (2004)

    Article  CAS  Google Scholar 

  12. Correa NM, Levinger NE. What can you learn from a molecular probe? New insights on the behavior of C343 in homogeneous solutions and AOT reverse micelles. J. Phys. Chem. B 110: 13050–13061 (2006)

    Article  CAS  Google Scholar 

  13. Fossen T, Cabrita L, Andersen ØM. Colour and stability of pure anthocyanins influenced by pH including the alkaline region. Food Chem. 63: 435–440 (1998)

    Article  CAS  Google Scholar 

  14. Jackman RL, Yada RY, Tung MA, Speers RA. Anthocyanins as food colorants a review. J. Food Biochem. 11: 201–274 (1987)

    Article  CAS  Google Scholar 

  15. Laleh GH, Frydoonfar H, Heidary R, Jameei R, Zare S. The effect of light, temperature, pH and species on stability of anthocyanin pigment in flour Berberis species. Pakistan J. Nutr. 5: 90–92 (2006)

    Article  Google Scholar 

  16. Lee LS, Rhim JW, Kim SJ, Chung BC. Study on the stability of anthocyanin pigment extracted from purple sweet potato. Korean J. Food Sci. Technol. 28: 352–359 (1996)

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Food Innovation Laboratory, Korea Food Research Institute, Seongnam, Gyeonggi, 463-746, Korea

    Siwon Noh

  2. Department of Catering and Culinary Services, Woosuk University, Wanju, Jeonbuk, 565-701, Korea

    Mun Yhung Jung

  3. Department of Food and Nutrition, Inha University, Incheon, 402-751, Korea

    Eunok Choe

  4. Autel Co., Ltd., Seoul, 138-865, Korea

    Suk Hoo Yoon

Authors
  1. Siwon Noh
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mun Yhung Jung
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Eunok Choe
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Suk Hoo Yoon
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Suk Hoo Yoon.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Noh, S., Jung, M.Y., Choe, E. et al. Optical property and apparent color of wild grape (Vitis coignetiea) extract. Food Sci Biotechnol 24, 47–50 (2015). https://doi.org/10.1007/s10068-015-0008-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-015-0008-0

Keywords

Search

Navigation